Okonomiyaki is often described as a Japanese pizza, but it’s more like a savory thick pancake with lots of added ingredients. You can make it from scratch of course, but it is a bit fiddly, so the mix, which includes things like dried shrimp and tempura batter bits (tenkasu), makes it much more convenient. Just add your own additives like shredded cabbage, bean sprouts, thin slices of pork or even bacon, beni sho-ga (red dyed pickled ginger), and so on. The classic okonomiyaki sauce is made by mixing a sweet, barbeque sauce-type sauce with mayonnaise right on top of the hot okonomiyaki, though I also like it just with a dribble of plain soy sauce or a soy-ginger sauce.

The description on the Japan Centre page is a bit wrong though - it’s not a Kyoto delicacy by any means, it’s an Osaka delicacy. Kyoto people would regard okonomiyaki as being rather common!